The taste is bitter and acrid; however, when fried lightly, it adds wonderful aroma and taste. In the spring, when the plant is about to bloom, the stems and roots are cut, and the milky resin is scraped off.
Product Name: Organic Asafoetida Powder
Organic Asafoetida Powder is one of the important kitchen ingredients used in many Indian recipes. But, did you know that this special flavour adding agent offers many benefits for health, skin and hair as well? Yes, it has a hyped herbal formula for both unmatched and proven medical benefits. Know this powerful rhizome root’s miraculous nature. Asafoetida, also known as asafetida and hing, is a staple ingredient in Indian cooking and most commonly used in vegetarian recipes. It’s pungent smell can make this powder seem off-putting, but rest assured it dissipates while cooking, bringing a full, savory flavor to foods.
Organic Asafoetida Powder is a pungent spice used in cooking, in addition to being consumed as a digestive aid. Native to Central Asia, particularly Iran and India, asafoetida comes from a very unusual source. According to Harold McGee, it’s made by scraping the sap from the exposed root of a plant in the carrot family. The sap is dried and crushed, giving us a tan-colored powder to sprinkle into our dishes. Organic Asafoetida is used in savory dishes, often to add a more full flavor by mimicking the taste of onions, garlic, egg, and even meat. It’s a staple ingredient in Indian cooking, commonly used along with turmeric in lentil dishes like dal, and a variety of vegetable dishes.
Organic Asafoetida is the dried latex exuded from the rhizome or tap root of several species of Ferula, a perennial herb that grows 1 to 1.5 m tall. Asafoetida is one of the essential and necessity powder should have in our home kitchen. Most of us suffer from gas and indigestion problem when we take lentils and pulses. Asafoetida powder would be the best remedy to cure the gas problem and helps in quick digestion.Organic Asafoetida or Hing in Hindi, is a pungent smell spice which adds in most of the Indian dishes we make such as sambar, rasam, dal curry and so on.
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